MFARAKIT KUSA

Mfarakit Kusa – Zucchini & Mint Dip

Ingredients:

• 1 kg zucchini (courgette), peeled and diced

• 1 large onion, finely chopped

• 6–8 garlic cloves, minced

• Juice of 1 lemon

• 1 tbsp coconut oil

• 1 tsp black pepper

• 2–3 tsp salt (to taste)

• 1½ tbsp dried mint

For garnish:

• Olive oil (generous drizzle)

• Chili flakes (to taste)

Instructions:

Heat the coconut oil in a wide pan over medium heat.

Add the onion and garlic, sauté until soft and translucent (about 4–5 minutes).

Add the diced zucchini and stir well.

Cook until the zucchini and onions release their moisture. Continue cooking until all the water has evaporated. Increase the heat to high for a few minutes if needed.

Once dry and softened, stir in the dried mint, lemon juice, black pepper, and salt. Adjust seasoning to taste.

Use a potato masher or fork to mash the mixture until creamy but textured.

Transfer to a serving dish. Garnish with a generous drizzle of olive oil and a sprinkle of chili flakes.

Delicious warm or at room temperature, served with bread or as part of a mezze spread.